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Chicken, Israeli Spice (M, TNT)
Source: FoodTV's "30 Minute Meals"
Serves: 4

Spice Rub:
1-1/2 tablespoons (1-1/2 palmfuls) sweet paprika
1-1/2 tablespoons (1-1/2 palmfuls) ground cumin
1 teaspoon (1/3 palmful) dried oregano
1 teaspoon (1/3 palmful) ground coriander
1/2 to 1 teaspoon crushed red pepper flakes (medium to hot in spice level)
1-1/2 teaspoons (1/2 palmful) coarse kosher salt

4 (1-1/2 to 2 pounds) boneless, skinless chicken breasts (split to 8 pieces)
Extra-virgin olive oil, for drizzling
Warm pita or flat bread, for passing

For the spice rub, combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.

Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.

Grill chicken 6 or 7 minutes on each side or until juices run clear.

Poster's Notes:
Rachel Ray hosts a show on FoodTV called "30 Minute Meals." A few weeks ago she did an Israeli quick dinner. This was her main dish. I wish I could call it TNT but I didn't have all the ingredients on hand so what I made was short a few things that undoubtedly are integral to the flavor. (I mean, without red pepper flakes it's bound to be different, plus I made this with chicken hindquarters rather than breasts.) But the version I made turned out quite flavorful and I'm hoping to make the full recipe sometime soon.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A